1 Bag Shake and Bake with Seasoning
8 Boneless/Skinless Chicken Breasts or 12 Boneless/Skinless Chicken Tenders
1 Cup Grated Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
Ingredients for Tomato Cream Sauce (**Note if you like a lot of sauce, double recipe, this is a thick sauce and will not leave any reserve. I linked to the original recipe. The one below is with my changes.)
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Fire Roasted diced tomatoes, undrained
1 tablespoon Italian Seasoning
3/4 teaspoon white sugar
1/4 teaspoon Red Pepper Flakes (leave out if you don't like spicy food)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons butter
-Prepare Chicken according to Shake and Bake Directions, adding 1/2 cup of Parmesan Cheese to Seasoning.
- Bake Chicken according to Shake and Bake Directions
-Prepare Tomato Cream Sauce...
-In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, Italian seasoning, sugar, red pepper flakes, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
- When chicken is finished baking, remove from oven. Pour a tablespoon of Tomato Cream Sauce over each piece of chicken. Top each piece of chicken with grated Parmesan cheese and shredded mozzarella. Bake another 5-10 minutes until cheese is melted. Serve over pasta.